Archive for the ‘CRÊPES WITH PEARS AND CREAM’ Category

Recipe for CRÊPES WITH PEARS AND CREAM

We love crêpes and this CRÊPES with PEARS AND CREAM recipe is so yummy. This elegant dessert can be prepared a few days in advance, then assembled and heated just before serving. Allow two crepes per person.

Ingredients for CRÊPES:

6 Eggs 6

1 tablespoon Granulated Sugar 15mL

½ teaspoon Salt 2mL

1 – ¼ cups All – Purpose Flour 300mL

½ cups Milk 125mL

½ cup Water 125mL

3 tablespoons unsalted Butter 50mL

Ingredients for FILLING:

12 large Pears 12

1 Lemon 1

1/3 cup unsalted Butter 75mL

¾ cup granulated Sugar 175mL

1/3 cup Pear eau – de – vie* or Brandy 75mL

Ingredients for TOPPING AND GARNISH:

1 ½ cups Whipping Cream 375mL

3 tablespoons sifted Icing Sugar 50mL

3 tablespoons pPear eau – de – vie* or Brandy 50mL

2 squares (2 oz/ 50 g) Bittersweet or Semisweet Chocolate, grated 2

METHOD for CRÊPES:

Beat eggs with sugar and salt. Beat in enough flour to make very stiff batter. Beat in milk and water until smooth. Mixture should be consistency of thin cream (add a little more milk if necessary). Cover batter with plastic wrap and let rest for 1 to 2 hours at room temperature or longer in refrigerator. Meanwhile, prepare filling.

METHOD for FILLING:

Peel pears and cut in half. Remove cores and cut each half into about 6 pieces. Cut lemon in half and squeeze juice over pears to prevent discoloration. In large saucepan or Dutch oven, melt unsalted butter and add pears. Turnover in butter to coat and sprinkle with sugar. Bring to boil; cook for 25 to 40 minutes over medium heat until pears are tender and mixture is very thick. If 30 minutes has passed and there is still a lot of juice in the pan, turn up heat and cook, stirring constantly, until mixture is reduced and thickened. Add pear liqueur and let cool.

METHOD for CRÊPES:

Melt 3 tablespoon (50mL) butter in 8 – inch (20 cm) crêpe or omelet pan, then stir melted butter into batter. Heat pan well, and then pour about ¼ cup (50mL) batter into pan for test crêpe. If crêpe sticks, rub sticky spot with salt and oil. Try again. When pan is ready, pour about ¼ cup (50mL) batter into pan and swirl batter around just to coat bottom. Pour excess batter back into bowl. Cook crêpe about 1 minute and turn over. Cook a few seconds on second side. Remove from pan and continue to make crêpes until all batter is used. They can be stacked one on top of another. Wrapped well, they can be refrigerated for a few days. Makes about 20 crepes.

Assembly for CRÊPES WITH PEARS AND CREAM:

Use the 16 nicest crêpes. Spread about ¼ cup (50mL) of pear mixture along one end of least attractive side of crêpe. Roll up gently and place crêpes in 1 or 2 buttered casserole dishes. Cover with foil and just before serving, warm in 350 degrees Fahrenheit (180 degrees Celsius) oven for 20 to 25 minutes.

TOPPING AND GARNISH for CRÊPES WITH PEARS AND CREAM:

Whip cream until light. Add sugar and pear liqueur and beat until thick. Serve crêpes garnished with spoonful of flavored cream and sprinkling of grated chocolate. These can also be served with ice cream instead of whipped cream. Makes 8 servings. *Pear eau – de – vie is a strong pear liqueur. Poire William is one example but Rieder, a Canadian brand, is far less expensive and quite good in this dessert. Rieder also makes a pear brandy but the flavor is not as intense.